DESSERT SPECTACULAR!

Perfect while the weather's still warm, these refreshing treats will help you keep your cool

Grilled Pineapple and Lemon Curd Tart

SERVES 6 PREP + COOK TIME 1 HOUR 25 MINUTES (+ REFRIGERATION & COOLING)

INGREDIENTS

• 1 medium pineapple (1.25kg)
• 1 cup lemon curd
• 1 ½ cups mascarpone
• ¼ cup honey
• 1 tbsp coconut flakes, toasted
• 2 tbsp micro mint leaves

ITALIAN-STYLE PASTRY

• 2 cups plain flour
• 1⁄3 cup caster sugar
• 1 tsp baking powder
• ½ tsp sea salt flakes
• 1 ½ tsp finely grated lemon rind
• 125g cold unsalted butter, chopped
• 1 egg
• 1 egg yolk
• ¼ cup iced water

METHOD

1. ITALIAN-STYLE PASTRY Place flour, sugar, baking powder, salt, rind and butter into a food processor bowl; pulse until mixture is crumbly. Add egg, egg yolk and the water; process until ingredients come together. Wrap pastry in plastic wrap; refrigerate 1 hour.

2. Peel pineapple; cut in half lengthways, then cut into 1cm slices. Cook pineapple on a heated oiled grill plate (or grill or barbecue) over medium heat for 8 minutes each side or until browned. Cool. Refrigerate until required.

3. Grease an 11x35cm rectangular loose-based fluted tart tin. Roll pastry between sheets of baking paper into a 25x40cm rectangle. Slide pastry, still on paper, onto a tray; refrigerate for 10 minutes. Lift pastry into tin, ease into sides, trim edges; prick base all over with a fork. Refrigerate for 30 minutes.